Kraft Kitchens Tips

Heat oven to 375°F. Prepare stuffing as directed. Place chicken in 13x9-inch baking dish or 2-qt. casserole. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35 min. or until chicken is done.

I made this recipe. Instead of using soup (very bland and absolutely no flavor) I used chicken gravy! The gravy keeps the chicken and stuffing very moist. I use the oven method and cover tightly with foil. Uncover the last 10 or 15 minutes.

aranney01

posted:

11/17/2011

Delicious and filling. The whole family loved it.

bluedaisy0721

posted:

5/1/2011

So quick and easy absolutely loved it!!!

a cook

posted:

4/10/2011

This was very good...

s.draper

posted:

2/8/2011

Very easy and very good.

whitenackk

posted:

2/1/2011

I make this all the time. It is delicious and easy! Easily one of my favorite recipes on the site!

a cook

posted:

12/29/2010

I used the oven version and milk versions of this recipe and the "sauce" came out more like soup :( Also found the flavor to be very bland, even after adding Lemon Pepper, Sage, and Minced Garlic.
May be better without adding anything to the soup (no milk or sour cream) and less water to the stuffing mix (1.5 cups is WAY too much).

janetkeizer

posted:

12/21/2010

I gave this 2 stars only because I didn't hate it. It was very bland and the "sauce" was just thick soup. I even added a bit of milk to it to thin it out. Not a keeper in my house.

Beachyblonde11

posted:

12/7/2010

More chicken! Maybe use 6 bigger pieces. We also added peas to it which tasted pretty good.

gnometomes

posted:

12/4/2010

I used cream of celery soup and added a package of dried onion soup mix to it along with the sour cream. Excellent!